Shortbread Lemon Bars

    55 minutes

    Who doesn't love lemon bars? This is a delicious combination of lemon custard over shortbread and it's very easy to make.

    154 people made this

    Serves: 16 

    • 1 cup (125g) plain flour
    • 1/4 cup (45g) icing sugar
    • 65g butter
    • 1 cup (220g) white sugar
    • 2 tablespoons plain flour
    • 1/2 teaspoon baking powder
    • 2 eggs
    • 3 tablespoons lemon juice
    • 1 tablespoon lemon zest
    • 1/3 cup (60g) icing sugar for decoration

    Preparation:30min  ›  Cook:25min  ›  Ready in:55min 

    1. Preheat oven to 180 degrees C.
    2. To make Bottom Layer: Mix one cup flour and 1/4 cup icing sugar. Melt the butter and stir into flour mixture.
    3. Press flat and even into an 20cm square baking dish. Bake for 20 minutes.
    4. While baking, make the top layer: Mix 1 cup sugar, 2 tablespoons flour and the baking powder.
    5. Beat eggs and add to mixture, stirring well. Add lemon juice and zest, mix again.
    6. Pour over bottom layer; Bake for 25 minutes. Cool a little, cut into squares while warm; dust with icing sugar.

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    Reviews and Ratings
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    Reviews in English (142)


    DELICIOUS!!! I followed the advice of the other reviews and added 1 extra tablespoon of butter to the crust mixture and only baked the crust for 15 minutes. I really love lemon so I added a HEAPING tablespoon of zest and 4 tablespoons of juice. MMmmmmmmmm perfect flavor. My 8 year old was so impressed that he said "these are better than Grandmas" but we won't tell her that Thank you!!  -  12 Jul 2006  (Review from Allrecipes USA and Canada)


    This recipe was really good and better yet it was quick and easy. Instead of powdered sugar on the top for decoration I added a lemon icing(1/2 can sweetened condensed milk & 1/4 cup lemon juice) for extra lemony taste. Thanks for the recipe!  -  02 Jul 2005  (Review from Allrecipes USA and Canada)


    Baked the crust for about 15 minutes prior to adding the lemon curd, it only baked for 20 minutes with the curd and it was really kind of overdone....I also cut the sugar in the filling down to 3/4 cup and added a tablespoon more of lemon juice, We will make these again, just the right amount of sweet and tart  -  23 Apr 2006  (Review from Allrecipes USA and Canada)